Crock Pot Cream Cheese Ranch Chicken
This is a recipe that was derived from Miss Annie's Crock Pot Cream Cheese Chicken that I attempted to make but found that I didn't have exactly the right ingredients...Since my kids love ranch dressing, this version really "hit home" with them...(They were literally "licking their plates" after they were done!) I thank you so much, Miss Annie, for your inspiration for this "alternative ranch-flavored" recipe! :)
- Ready In:
- 6hrs 15mins
- 4 boneless skinless chicken breasts
- 2 tablespoons butter, melted
- 1 (10 3/4 ounce) can cream of chicken soup
- 8 ounces cream cheese, cubed
- 1⁄2 cup chicken broth
- 1 (1 ounce) package hidden valley ranch dressing mix
- 1⁄4 teaspoon minced garlic
- 1 dash paprika
- 1⁄8 teaspoon dried oregano
- 1⁄4 teaspoon dried parsley flakes
- Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
- Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
- Drizzle chicken breasts with 1 tablespoons melted butter.
- Cover and cook on Low for 4 hours.
- Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
- Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
- Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
- Serve over buttered egg noddles.
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I would like this recipe if it was lower sodium. It's a good recipe, just one I had to use low sodium/ no cholesterol ingredients to substitute things in it with. I didn't have a full packet of Hidden Valley Ranch seasoning so I used what I had, which was about 3/4 of a packet. I didn't have cream of chicken soup so I used low sodium and no/low fat cream of mushroom soup I already had. I used low sodium vegetable stock then put 2 tsps of low sodium chicken bouillon powder as the company directs you use their product to make a chicken bouillon base. I also sprinkled in some garlic and onion powders with a bunch of dried parsley with the 1/4 tsp minced garlic. Everything came out flavorful and hopefully with less sodium and less fat( used cholesterol free vegan butter since my ldl levels are high). Honestly, I only made this recipe because I was trying to finish off the packet of Hidden Valley ranch and the leftover cream cheese I had. Due to the nutritional values this will probably be a one and done recipe for me. Great family recipe for people who don't have high blood pressure or high ldl levels though. If you do have those issues, just find lower sodium products or reduced fat/fat free no cholesterol products to substitute with.Reply
I made this last night and it was delicious! Even my picky eater liked it. I have a slow cooker with a CorningWare insert so I put it on the stove and browned the chicken breasts in a bit of butter and olive oil first. I followed the rest of the recipe pretty closely with 2 minor exceptions. I added some onion when I sautéed the garlic. I used a 1/2 cup of white wine instead of the chicken broth. I don't know if my slow cooker is hotter than most but this cooked a lot faster than the recipe calls for. The first part was done in 3 hours and then the second part in 1 hour. I served it over linguine. Thanks for posting such a great recipe!1Reply
My son had seconds. That's huge! I used ranch dressing, because what I had. I made macaroni noodles, combined the sauce and the noodles and then put in a casserole dish. I crushed up saltine crackers and mixed with a little butter and after sprinkling over the top, I baked for 10 minutes to brown the cracker crumbs. IT WAS SOOOOO GOOD!Reply